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Mediterranean Bulgur Salad


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Mediterranean Bulgur Salad 0 Picture


  • 3 cups vegetable broth
  • 1 1/2 cups uncooked bulgur
  • 6 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. minced fresh parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 can chickpeas, rinsed and drained
  • 2 cups halved cherry tomatoes
  • 1 cup chopped cucumber
  • 8 green onions, sliced
  • 1 pkg. crumbled feta cheese
  • 1/2 cup pine nuts, toasted



Step 1

In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from heat; let stand at room temperature, uncovered, until broth is absorbed.

In a jar with a tight-fitting lid, combine the oil, lemon juice, parsley, salt and pepper; shake well. In a large serving bowl, combine the bulgur, beans, tomatoes, cukes and onions. Drizzle with dressing; toss to coat. Sprinkle with the feta cheese and pine nuts.

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